The One with Chicken Curry

Sunday, September 20, 2009

I'm a sad excuse for a wife in the cooking department. Sorry Chris. But I clean, pay the bills, and strive to make him happy!

One of the things I miss most about Provo is Sunday dinners at the Warners. My Grandma Doris is the crème de la crème of cooks. I've been craving her infamous chicken curry ever since Chris and I left, so we emailed back and forth this past week and I secured the recipe. But I'm so weary about cooking that I had a nightmare last night that our curry didn't turn out. Needless to say, I was quite apprehensive about making it today...

Miraculously we went from ingredients to this in an hour flat:
Proof that I'm a-cookin'!To quote Grandpa Ted, "Grandma's chicken curry is a symphony of delicious flavors." Every bite is unique due to the toppings: cashews, mandarin oranges, bananas, pineapple, and a dusting of "snow" (aka coconut) on top. We're missing raisins, apples, and my favorite, the mango chutney.
"Can you hurry and stop taking pictures please Paige so I can eat?" says Chris.
Look at this mountain o' curry. Mmmmmm.
My eyes are a little bit bigger than my stomach.
We've figured out a couple of things we need to do to perfect the recipe from this trial run. However, it was delicious and brought back many fond memories of Sundays past.

Fine fine fine. Here is the recipe:
1 pound boneless, skinless chicken breasts (feeds at least 4-6 people)
1 big yellow onion, equal to chicken
1 brick of Golden curry spice (found in the Asian food section of most grocery stores)
1 can of chicken broth
1 can of coconut cream
Klondike potatoes (as many as you want)
Baby carrots (as many as you want)
Other vegetables you desire
1 tablespoon or so of oil or butter
1 tablespoon of sugar
Lemon juice from a fresh lemon
2 cups rice
2 cups water
Salt for taste

Diced banana
Shredded coconut
Mandarin orange slices
Pineapple chunks
White raisins
Chopped apple
Mango chutney

Cut thawed chicken into thumb size pieces and dice onion. Cover the bottom of a large cooking pot with oil or butter. Turn stove on high, add chicken and onion then stir until onions are golden brown. Cut potatoes and carrots (and other vegetables if you desire) into small chunks, add to the pot along with a can of chicken broth and the brick of curry spice. Add more water if needed. Bring to boil, stirring constantly, then turn down low, cover, and let simmer for at least a half hour.

Meanwhile, cook the rice. 2 cups of rice to 2 cups of water should do the trick. Prepare the toppings in separate bowls.

Once the curry is finished simmering, stir in about a half can of coconut oil, a tablespoon of sugar, and lemon juice from a fresh lemon. Serve hot over the rice and sprinkle with the variety of toppings.

Paige Taylor Evans © // Quinn Creatives DESIGN